Chinese Garlic and Peanut Noodles with Shrimp



4 cups bean sprouts (about 8 oz)
12 oz Chinese wheat noodles
1 tbsp sesame oil
2 cups julienned English cucumber
12 oz cooked shrimp
1/4 cup fresh coriander leaves

Peanut Sauce:
2 tbsp sesame oil
1/2 tsp hot pepper flakes
1/2 cup natural peanut butter
2 tbsp rice or cider vinegar
1 tbsp each soy sauce and fish sauce
1/2 tsp five-spice powder
1/4 tsp salt
4 cloves garlic, minced

1. Peanut Sauce: In small saucepan, heat sesame oil with hot pepper flakes over medium-low heat just until pepper begins to darken; pour into bowl. Add peanut butter, rice vinegar, soy sauce, fish sauce, five-spice powder, salt, minced garlic and 1/3 cup water; mix well and set aside. (Make-ahead: Cover and refrigerate for up to 3 days; bring to room temperature.)
2. Pinch off root ends of bean sprouts; place sprouts in colander. Immerse colander in large pot of boiling salted water for 5 seconds. Remove colander and immediately chill under cold water; drain sprouts and set aside.
3. Add noodles to boiling salted water in pot; cook until tender but firm, about 5 minutes. Drain and chill under cold water; drain well. In shallow serving bowl, mix noodles with sesame oil. Attractively top with bean sprouts, cucumber, shrimp and coriander. (Make-ahead: Cover and refrigerate for up to 2 hours.) Pour peanut sauce over top; toss to serve.

Four servings

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